6/27 – Summertime fruits and veggies!!

We have sliced the tomatoes and eaten them every meal so far. My next plan is to dice the littlest one and make broiled eggplant rounds with eggplant from last week and some goat cheese and basil I picked up from the Farmers Fresh store.

The corn is gone already. We cook ears like this in the microwave (2 ears for 2 x 2 minutes). Let them cool and then shuck. Save the corn silk for tea!

Some people would not be thrilled with a double helping of sorrel in their weekly delivery.

I am ecstatic. Especially considering I also got beets…

Beets, sorrel, and goat cheese is a great summer afternoon treat. The beets are all roasted and waiting in the fridge for further instruction. I haven’t cooked the green beans yet – probably tomorrow. We’ve still got some cooked beans leftover. We’ll finish them for lunch and be ready for more.

Check out the crazy carrots!

I roasted these carrots with some local onions and dill. It was okay, but I think I like munching on raw carrots better. The watermelon will likely be eaten today. I hope it’s one of the yellow, seedless kind. We’ll see!

The cabbage is large and solid. He’ll keep for a good long while, so I’m going to let him settle into the crisper this week.

I also got about a half cup of baba ghanoush. I ate it all with a spoon before I could take a picture. I love baba ghanoush (and hummus, too) for breakfast on pita or thinly-sliced toast. It’s great to have something to eat in the morning that requires no thought and isn’t sweet. If you have eggplant, here’s a recipe for baba ghanoush.

Finally, we have eggs, blueberries, Peento peaches, and chow chow.

Chow chow is a spicy relish. Use it on your Fourth of July hot dogs or in tartar sauce.